Chestnut Madeleines


Chestnut Madeleines
This recipe is from Baked, a regular column on SauceMagazine.com/blog.

Ingredients

1 large egg, plus 2 large egg yolks, divided

¼ cup granulated sugar

1 tsp. vanilla extract

3 Tbsp. all-purpose flour, sifted

3 Tbsp. cake flour, sifted

Pinch salt

¼ cup chestnut purée or paste

4 Tbsp. unsalted butter, melted

4 oz. milk, dark or semi-sweet chocolate

Preparation

• Preheat oven to 375 degrees.


• Beat the whole egg and the egg yolks on high speed with a hand mixer until light yellow and fluffy, about 5 minutes.


• Add sugar and vanilla and beat until a ribbon drops from the beaters, about 5 minutes.


• Gently fold in the sifted flours, salt, chestnut purée or paste and the melted butter.


• Spray or butter the madeleine pan and spoon the batter into it. Divide the batter evenly; it should fit exactly a dozen.


• Bake for about 10 minutes or until the tops are golden and the cakes spring back when pressed lightly.


• Turn the madeleines out and cool to room temperature.


• Melt the chocolate in the microwave for about 30 seconds at a time, stirring each time, until melted.


• Use a spoon or spatula to spread the chocolate onto the madeleines and set aside to let dry on parchment paper.

For an extra touch of sweetness, you can sprinkle with coarsely ground sugar before the chocolate dries.

These can be stored in an airtight container up to 3 days or frozen for up to 1 month.